Pozole Verde
Pozole verde is a green Mexican corn soup made with the plump and meaty white corn, known as hominy. The richly flavored broth is layered with the tang of tomatillos, the spice of cumin and poblano peppers, and the aromatic roots and herbs of garlic, onion, and cilantro.
Ingredients
- 1 cup prepared hominy
- 4 chicken legs 2 breasts
- 1 onion
- 4 cloves garlic
- 2 tbsp cumin
- 1 cinnamon stick optional for more flavor
- 4 cardamom pods optional
- 1 tsp black pepper
- 4 to matillos
- 1 poblano pepper
- 1 jalapeno pepper optional
- Bunch of cilantro
- Toppings
- 2 cups shredded cabbage
- 1 cup sliced radishes
- 1 avocado sliced or diced
Optional:
- Tortilla strips
- Sliced jalapeno
Instructions
- Rinse the corn and drain all the water.
- Set the corn in the bottom on a pressure cooker or slow cooker pot.
- Set the chicken on top of the corn.
- Sprinkle in the cumin, cinnamon stick, cardamom pods, and black pepper.
- Cut half of the onion and place in the pot.
- Cover with water and cook according to your pot instructions for tender chicken. For the Instant Pot, I cook for 20 minutes, or on the poultry setting.
- Meanwhile, arrange the tomatillos, peppers, half an onion, and garlic cloves on a sheet pan and roast in the oven for 10-15 minutes at 400 degrees (F). Remove the cloves as soon as they turn golden, which is about 5 minutes.
- Place all the roasted ingredients in a blender, along with the bunch of cilantro and 1 tsp of salt, and puree.
- Once the corn and chicken have cooked, remove the chicken and set aside on a plate. Remove any foam or drain the broth if you prefer.
- Place the drained broth and corn back into the pot. Pour in the blended green sauce. Taste for salt, and add another teaspoon if needed.
- Serve in individual bowls, topping with shredded chicken, cabbage, radishes, avocado, jalapenos, and tortilla strips.
Notes
Add more chicken and water to double the volume of the broth and store some of this chicken broth for use later.